Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 0.5 cup cheddar cheese, shredded
• 0.5 cup Monterey Jack cheese, shredded
• 2 eggs, beaten with milk
• 1 tablespoon milk
• 1 cup dried bread crumbs
• 0.25 cup all-purpose flour
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, ground
• 1 cup chicken stock
• 2 tablespoon butter
• 0.25 cup fresh basil, whole leaves

Steps

1. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until approximately 1/4 inch thick, being careful not to tear the meat.
2. In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese.
3. Season each pounded chicken breast with salt and black pepper on both sides.
4. Place approximately 2 tablespoons of the cheese mixture in the center of each chicken breast, then fold the chicken in half or roll it to enclose the filling, and secure with a toothpick if necessary.
5. Set up three shallow bowls or plates: one with flour mixed with a pinch of salt and pepper, one with the beaten eggs mixed with milk, and one with dried bread crumbs.
6. Dredge each stuffed chicken breast in the flour mixture, shaking off excess.
7. Dip the floured chicken into the egg mixture, coating both sides.
8. Roll the chicken in the bread crumbs, pressing gently so the crumbs adhere. Set aside on a clean plate.
9. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers.
10. Carefully place the breaded chicken into the hot oil and fry for 5-6 minutes until the bottom is golden brown.
11. Flip the chicken breasts and fry for another 5-6 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer.
12. Transfer the cooked chicken to a warm plate and tent with foil to keep warm.
13. Pour off most of the oil from the skillet, leaving about 1 tablespoon.
14. Add the chicken stock to the hot skillet and deglaze by scraping up any browned bits with a wooden spoon.
15. Simmer the pan sauce for 2-3 minutes until it reduces slightly, then whisk in the butter until melted and incorporated.
16. Season the pan sauce with salt and black pepper to taste.
17. Arrange the stuffed chicken breasts on a serving platter, spoon the warm pan sauce over them, and garnish with fresh basil leaves before serving.

Nutrition